Preparation Instructions

Peel the lampascioni and cut a cross at the root end. Cook them in salted boiling water. Drain thoroughly and allow cool. Mash them with a fork by pressing at the same time to drain all excess water. In a separate bowl, beat the eggs with the fork and add a pinch of salt and pepper. Coat a spoonful of lampascioni with the flour, dip them in the beaten eggs, and coat them with the bread crumbs. Fry them in extra virgin olive oil.